Mushkazone - wheat cookie cutter submitted by Eve Brown - click
Of course I
this cookie is just wonderful !!
1 lb. Graham
crackers, crushed fine
1½ lb. walnut
meats, ground fine
½ lb. butter
2 cups powdered
1 cup flour
6 egg yolks,
Grated rind of
¼ cup fresh
ingredients and peel together. Work softened
butter in well. Add lemon juice and ix in.
Beat vanilla and egg yolks together and stir
them into the mixture.
to 325 degrees. Don't grease cookie sheet.
Test bake a cookie to see if it holds its
shape; if not, add a little more flour to
little dough into the mold, take it out and
sugar the mold with granulated sugar. Press
dough firmly into the mold. Tap it out onto
cookie sheet. Repeat the process.
just beginning to turn a little brown on the
bottom—10 minutes or more depending on
oven. Cool and store in an air tight
container. Yield: 125 or more small
Posted by: Andrea Hussli
My family recipe
is a little bit different than others I've
seen. I've never compared them all side by
side, but here's the one I use. My Aunts never
got the name right and now that I know the
proper spelling and pronunciation I giggle at
our attempt to name the cookie for so many
years. Musskat-Nuss or Nussekatyondle were what
my Aunts called them. Or just bow-tie cookies.
2 cups ground
breadcrumbs (store bought)
¼ cup (soft)
1 cup sugar
1 egg beaten
Note: (½ bar
sweet chocolate – ground up - may be added) BEST TO ADD THE CHOCOLATE
mixture into the mold (or use a tablespoon
as a mold) just to get the mold wet.
mold back into mixture.
mold into cane sugar
mixture into mold and empty mold onto cookie
to make each cookie. BE VERY DELICATE WHEN
the cookie can crumble if
Bake to dry
out 15 min. at 350 degrees
This recipe will
make four 8-inch square pans or two 9 x 12 inch
walnuts, ground well
1 lb. or 6
cups bread crumbs (make from dry French or
9 egg yolks
butter (1 stick), melted
1 lb. sugar
bowl place: Ground walnuts, bread crumbs,
ground clove, ground nutmeg and sugar.
yolks with melted butter.
egg and butter mixture into mixing bowl
ingredients with a wire pastry cutter or use
Cuisinart to blend.
press the cookie mix flat into a pan that
has been buttered and floured on the bottom. It will seem crumbly at first.
cookie mix about 1 inch thick.
knife or straight edged pastry board
scraper, carefully cut the dough into 1 inch
by 2 inch bars.
Bake in a
low oven about 325 degrees until firm, about
20-25 minutes. It should darken in color a
little. Watch carefully. Do Not Burn!
cool in pan. After they are cooled, re-cut
with knife and keep in cookie tin.
Four or five 8 inch by 8-inch square panfuls.
This recipe can be cut in half.
Mushkazonen Cookie Mold
Orders [wheat bundle design cookie cutter] Made of sturdy aluminum, epoxied
ring handle. Order from
Andrea M. Hussli Pricing is $27 per
mold + $2
shipping for 4 or
less molds within the USA. More
than 4 molds or
shipping outside the
USA, contact Andrea
for a shipping
samples of the cookies made from this